FreePaleo
Paleo Beef & Mushroom Lettuce Wraps
Savory ground beef and mushrooms spooned into crisp lettuce leaves for a lighter, bread-free wrap.
Servings
4 servings
Prep
10 min
Cook
15 min
Browning the beef first and building the mushrooms and onion right on top of it in the same skillet keeps this one-pan, with coconut aminos adding a savory depth that stands in nicely for soy sauce.
Since the filling goes into lettuce leaves instead of a tortilla or bun, this dinner stays comfortably within a paleo way of eating without sacrificing the wrap-and-eat format. Letting the mushrooms cook down for the full five minutes gives them time to release their liquid and concentrate in flavor rather than staying watery. Fresh cilantro on top adds a little lift, and the whole thing comes together in about 25 minutes.
Ingredients
- 1 lb ground beef
- 8 oz mushrooms — sliced
- 1 medium onion — diced
- 2 cloves garlic — minced
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil — optional
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 8 leaves butter lettuce — washed and separated
- 2 tablespoons fresh cilantro — chopped, for garnish
Instructions
- 1Heat a large skillet over medium heat and add ground beef. Cook until browned, breaking it apart with a spatula.
- 2Add diced onion and garlic to the skillet and sauté for 3–4 minutes until softened.
- 3Add sliced mushrooms, coconut aminos, sesame oil (if using), salt, and pepper. Cook for another 5 minutes until mushrooms are tender.
- 4Spoon the beef and mushroom mixture into butter lettuce leaves.
- 5Garnish with chopped cilantro and serve immediately.
Nutrition
282
Calories
22g
Protein
5g
Carbs
18g
Fat
1g
Fiber